2,150 hot sauce recipes

Breakfast tacos with crispy bacon, pan-fried potato chunks, and soft-scrambled eggs in warm flour tortillas. Serve with pico de gallo, hot sauce, and fresh cilantro.

Hot chicken salad baked in a pie shell with mushrooms, pimentos, and a creamy chicken broth sauce. A warm, comforting twist on classic chicken salad.

Creamy, rich and delicious frozen peach souffle is served with lemony raspberry sauce. They are an absolutely tasty pairing, especially in a hot summer day!

Pan-seared chicken livers in a rich wine and beef gravy sauce spooned over hot rice. A budget-friendly comfort meal ready in 25 minutes.

Grilled beef kabobs marinated overnight in soy sauce, lemon juice, Worcestershire, and mustard with mushrooms, peppers, tomatoes, and onion. Bold flavor, hot off the grill.

Italian sausage simmered in tomato sauce with white wine, fresh mushrooms, and oregano. Seared first, then braised low for an hour. A savory hot appetizer.

Thick homemade hot fudge sauce made with unsweetened chocolate, evaporated milk, and sugar. Rich, glossy, and pourable, this makes enough to fill two gift jars.

Thai-style hot and sour vermicelli salad (yam wun sen) with mushrooms, garlic oil, lemon juice, and soy sauce. Vegetarian, light, and packed with texture.

Fondue bourguignonne with cubed beef fillet cooked tableside in hot oil, served with a tomato shallot dipping sauce. The classic French fondue dinner-party experience.

Chilled summer spaghetti tossed with raw gazpacho sauce of tomatoes, cucumber, red onion, bell pepper, sherry, and saffron. Spanish-inspired no-cook hot weather pasta.

Hot Dutch slaw with shredded cabbage steamed tender and dressed in a sweet-sour egg vinegar sauce. A traditional Pennsylvania Dutch warm cabbage side dish.

Healthy whole wheat pizza with a half-and-half whole-grain crust, tomato sauce, and mozzarella. Yeast-risen homemade dough baked hot for crisp edges.

Creamed oysters in a silky butter-and-cream sauce with a hit of nutmeg, lemon, and paprika, spooned over hot buttered toast. A classic East Coast seafood supper from the New England playbook.

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.

Wok-fried broccoli and mushrooms in oyster sauce with garlic, cooked fast and hot for crisp-tender vegetables with a savory, glossy coating. A Chinese takeout side in 20 minutes.

Paprika pork chops dredged in a mild-and-hot paprika blend, simmered in white wine and plum brandy with sauteed onions, garlic, and a sour cream sauce.